Turkey Day, Take Two
Raid the fridge for these brilliant ideas that turn Thanksgiving leftovers into next-day deliciousness.
Bistro Turkey Calzone
Turkey, cheddar, bacon and apple blend together deliciously in this family-friendly sandwich perfect for a harvest meal.
—Donna-marie Ryan, Topsfield, MA
Prep: 25 min. • Bake: 20 min.
Makes: 6 servings
1 Tbsp. cornmeal
1 loaf (1 lb.) frozen pizza dough, thawed
21/2 cups (about 3/4 lb.) thinly sliced cooked turkey
8 slices cheddar cheese
5 bacon strips, cooked and crumbled
1 small tart apple, peeled and thinly sliced
1 large egg, beaten
1/2 tsp. Italian seasoning
1. Sprinkle cornmeal over a greased baking sheet. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to pan. Arrange half of the turkey over half of the dough; top with the cheese, bacon, apple and remaining turkey. Fold dough over filling and pinch edges to seal.
2. Cut 3 slashes in the top. Brush with egg and sprinkle with Italian seasoning. Bake at 400° until golden brown, 20-25 minutes. Let stand 5 minutes before cutting.
1 slice: 481 cal., 20g fat (10g sat. fat), 124mg chol., 756mg sod., 38g carb. (3g sugars, 0 fiber), 34g pro.
Loaded Mashed Potato Bites
Put leftover mashed potatoes to good use! Load ’em with bacon, cheese and onions and fry until golden. —Becky Hardin, St. Peters, MO
Prep: 15 min. • Cook: 10 min.
Makes: 2 dozen
3 cups mashed potatoes
11/2 cups shredded sharp cheddar cheese
3/4 cup crumbled cooked bacon
1/2 cup chopped green onions
2 oz. Colby-monterey Jack cheese, cut into
2 dozen
1/2-in. cubes
1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
2 large eggs, beaten
Oil for deep-fat frying
1. In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into 2 dozen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.
2. In a shallow bowl, mix the bread crumbs, Parmesan cheese, salt and pepper. Place the eggs in a separate shallow bowl. Dip balls in egg, then in crumb mixture, patting to adhere.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden, about 2 minutes. Drain on paper towels.
1 piece: 174 cal., 14g fat (4g sat. fat), 30mg chol., 318mg sod., 6g carb.
(1g sugars, 1g fiber), 5g pro.
Cream of Turkey & Wild Rice Soup
A dear friend brought me this soup when I was ill—it really hit the spot. I asked for the recipe and have made it with leftover turkey several times. —Doris Cox, New Freedom, PA
Prep: 15 min. • Cook: 20 min. Makes: 6 servings
1 medium onion, chopped 1 can (4 oz.) sliced mushrooms, drained
2 Tbsp. butter 3 cups water 2 cups chicken broth 1 pkg. (6 oz.) long grain and wild rice mix
2 cups diced cooked turkey 1 cup heavy whipping cream
Minced fresh parsley
In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer until the rice is tender, 20-25 minutes. Add turkey and cream; heat through. Sprinkle with parsley.
1 cup: 364 cal., 21g fat (12g sat. fat), 100mg chol., 857mg sod., 25g carb. (3g sugars, 1g fiber), 19g pro.